1 head Chioggia or Treviso Radicchio
1 bulb Fennel with Fronds
½ cup Waluts
1 bunch Italian Parsley, chopped
2 tablespoons Lemon Juice
1 tablespoon Brown Sugar
Salt and Pepper to taste
Toast walnuts until starting to brown, about 3 minutes. In medium bowl, combine lemon juice, brown sugar, salt, pepper, and parsley. Slowly whisk in olive oil to emulsify. Halve and slice apples and coat with dressing.
Trim stem from the fennel bulb and set aside a few fronds for garnish. Cut fennel in half lengthwise and slice into thin chevrons. Tear radicchio into bite-sized pieces. Place fennel and radicchio in large bowl. Add apple mixture and half of the walnuts. Toss to combine.
Sprinkle with remaining walnuts. Garnish with the fennel fronds.